Pomegranate Vinaigrette

3 tbsp white wine vinegar

2 tbsp pomegranate molasses

1 tbsp Dijon mustard

2 tbsp olive oil oil

salt and pepper

Whisk together vinegar, molasses, mustard, salt and pepper. Once these are combined, slowly add olive oil while continuing to whisk. 

Belroy

2 tsp Bilberry Sweet Tomato Vinegar (BSTV)

1 Queen pimento stuffed olive 

12 oz sparkling water, non-flavored

Olive juice
Maldon salt
Lemon twist

Add olive and 1/2 the olive juice to a large stemless wine glass. 
Add BSTV and small pinch of Maldon salt. 
Pour half the sparking water and lightly stir.
Add lemon twist and pour remaining sparkling water.
Serve and enjoy.

Lemon Spinach Rice

2 1/2 cups chicken stock

1/2 small lemon

2 scallions, trimmed and sliced

1/2 tsp salt

1 1/2 cups long-grain white rice

2 lightly packed cups baby spinach (about half a 5-ounce package), coarsely chopped

1/4 cup toasted slivered almonds or shredded Parmesan cheese, optional

In a 2-quart saucepan, combine the water, lemon half, scallions, and salt. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Cover the pot tightly with a lid, reduce the heat to low, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Remove from the heat.

Quickly sprinkle the chopped spinach over the surface of the rice and re-cover the pot. Let sit until the spinach is wilted, about 3 minutes. Fold the spinach into the rice. Squeeze the lemon juice from the lemon half over the rice, if desired, and discard the lemon. Sprinkle with toasted almonds or Parmesan, if you like, and serve.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a pan on the stovetop, adding a sprinkle of water to the pan and stirring gently until warmed through.

Miso Lime Vinaigrette

1/4 cup rice vinegar

1.5 tbs white miso paste

1/2 tsp ginger, grated 

1 clove garlic, grated

1/2 tsp lime zest

1 tsp freshly lime juice

1 tsp honey

1 tsp salt

1/4 tsp freshly ground pepper

3/4 cup extra-virgin olive oil

Whisk together rice vinegar, white miso paste, 1/2 ginger, garlic , lime zest, lime juice, honey, salt, and pepper  in a medium bowl.

While whisking constantly, slowly pour in olive oil.

Honey Mustard Dressing

2 tbsp apple cider vinegar
2 tbsp mustard
2 tbsp honey
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

In a small bowl, whisk together the vinegar, mustard, honey and ¼ teaspoon each salt and pepper until creamy. Add olive oil and whisk until combined. Taste and adjust for sweetness and seasoning.

Serve immediately or refrigerate in an airtight container for up to seven days.

Gochujang Wings

3 lb chicken wings
1/4 cup premium dark soy sauce
1/4 cup Gochujang paste
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
2 tbsp minced garlic
1 tbsp minced ginger

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ¼ cup soy sauce, ¼ cup Gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger.

Heat gas grill medium-high on one side and off on the other for indirect cooking.
Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Buffalo Wings

3 lb chicken wings

1/3 cup relatively mild hot sauce like Frank's Wings Sauce

4 tbsp melted butter

1 tbsp sherry vinegar or white vinegar

1 tbsp minced garlic

salt 

pepper

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ⅓ cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar, 1 tablespoon minced garlic, 1/4 tsp each of salt and pepper.

Heat gas grill medium-high on one side and off on the other for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

French Onion Meatballs

2 lb yellow onions; halved and sliced thinly 
2 tbsp fresh thyme leaves
6 oz Gruyère cheese; grated
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
4 tbsp butter
2 tbsp all-purpose flour
1/2 cup dry white wine (single serve bottle)
32 oz beef broth
1 tsp balsamic or sherry vinegar

10 UNCOOKED Meatballs from Meatball Salad recipe

Arrange oven rack 8-10 inches from the broiler. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Place meatballs on pan and bake on the middle rack until browned and cooked through or until an instant-read thermometer inserted into the center of a meatball registers 165°F, about 20 minutes. When done, remove from oven and set aside.

Melt butter in a broiler-safe, heavy-bottomed skillet over medium low heat. Add the onions, 1 tablespoon of the thyme, kosher salt and black pepper. Cook, stirring frequently with a wooden spoon and reducing the heat if the onions start to burn, until the onions have reduced by over half, are very soft, and deep golden-brown, 25 to 30 minutes.

Sprinkle flour over the onions and stir until the flour is completely incorporated and leaves a film on the bottom of the skillet and begins to brown, about 1 minute. Add dry white wine and scrape up any browned bits on the bottom of the skillet. Continue to stir until the wine is evaporated, about 1 minute.

Add  20-30 oz of beef broth and whisk to combine. Increase the heat back to medium if it was lowered while cooking the onions. Bring to a boil and cook until the sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. Remove the pan from the heat. Add balsamic or sherry vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed.

Set the oven to broil. Transfer the meatballs to the sauce. Gently stir to coat the meatballs  then spread into an even layer. Sprinkle with the Gruyère cheese.

Transfer the skillet to oven and broil until the cheese is melted, bubbly, and browned in spots, 3 to 4 minutes. Garnish with the remaining thyme leaves and serve with crusty bread, if desired.

Grilled Boneless Skinless Chicken Thighs

1.4 lbs boneless skinless chicken thighs

salt

pepper

Salt and pepper both sides of chicken thighs.  

Method 1

Heat grill on highest level for 10 minutes; reduce to medium high. 

Grill thighs for 4 minutes; flip and grill for 4 minutes; flip and grill for 4 minutes;  flip and grill for 4 minutes. Remove and cover with foil for 5 minutes.

Method 2

Heat gas grill medium-high on one side and off on the other for indirect cooking.

Put the thighs on the cool side of the grill. Cover the grill and cook 10 minutes. Flip and continue cooking for another 10 minutes.

Now put the thighs on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides, about 3 minutes per side. Remove and cover with foil for 5 minutes.

Prime Beef Sliders

6  2 oz Prime Beef sliders

3 slices American cheese

salt

pepper

salt and pepper both sides of sliders. Preheat grill on highest level for 10 minutes; reduce to medium high. Grill sliders for 4 minutes; flip and grill for 4 minutes; flip and grill for 2 minutes;  flip add cheese and grill for 2 minutes. Remove and cover with foil for 5 minutes.